Out-of-the-box recipes

Photos courtesy of Sue Ade Morning Energy Chocolatey Almond Crunch flavor to its line of Honey Bunches of Oats flavors. Enjoy cereal straight, in a bowl with milk, or as an ingredient in snacks, such as drop chocolate chip cookies, bottom left.

Believing it to be an energy booster, the ancient Mayans and Aztecs grew the desert plant Salvia hispanica (known as "chia") for its edible seeds, which could be ground into a meal to produce things like breads, biscuits and cakes. When soaked in water, chia seeds swell, creating a gel to make porridge, puddings and, when fruit juices are added, a cooling beverage. A concentrated "superfood," chia seeds contain healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants and calcium. And, yes, sprouted on terracotta figurines, chia seeds are the stuff from which commercially sold "ch-ch-ch-chia pets" are made.

Some new, out-of-the-box recipes Post Foods make it possible to enjoy one of America’s favorite breakfast cereals, Honey Bunches of Oats, in ways that are as creative as they are delicious.

Packed with wholesome ingredients, such as honey, dried fruit and nuts, Post’s recipes also contain things distinguished as being “superfoods.” Rainforest Chewy Bars, for instance, are crowded with apricots and almonds (a whopping cup of each), as well as vitamin E-rich sunflower seeds. And, Morning Energy Mocha Balls, a showcase for Post’s new Morning Energy Chocolate Almond Crunch cereal, are likewise endowed, thanks to the inclusion of healthful sesame seeds, flax seeds and chia seeds — a staple in ancient Mayan and Aztec cultures. If you are not sure what chia seeds are, see description following today’s recipes.

A simple homemade chocolate chip cookie recipe can benefit from the addition of some cereal, too. The one here calling for two cups of Honey Bunches of Oats with Almonds. The options for breakfast cereal are near endless, and we all have favorites.

As part of a healthy-diet, cereal has its place, but keep in mind, recipes for foods intended as in-between meal snacks and treats should be portioned and eaten within limits — especially those comprised of concentrated amounts of sugar and calories.

Sue Ade is a syndicated food columnist with experience and interests in the culinary arts. She has lived and worked in the Lowcountry since 1985 and may be reached at kitchenade@yahoo.com or 843-683-0375.

Place the cereal in bowl of food processor. Process until finely ground. Add walnut halves, chia seeds, flax seeds, sesame seeds, almond butter, honey, maple syrup, cranberries, vanilla, espresso powder and sea salt to bowl and process until well blended and mixture forms a stiff dough. Remove dough and form into a compact ball with your hands. Form dough into 1-inch balls and roll in toasted coconut, if desired. Place balls on a wax-paper lined sheet and let stand for an hour or so, then transfer to a tin or container with a tight lid. The power balls will keep for at least a week at room temperature, or they can be chilled. Makes 20 balls.

*Kitchen Ade note: for ease of preparation, snip apricots with scissors. Or, if you prefer, substitute dried cranberries or raisins for the apricots.

1¼ cups all-purpose flour (measured by spooning flour into a measuring cup, then leveling with the flat end of a knife)

1 teaspoon baking soda

¼ teaspoon salt

½ cup butter

1 cup firmly packed brown sugar

1 large egg

1 teaspoon vanilla

2 cups Post Honey Bunches of Oats cereal with Almonds

1 cup chocolate chips*

Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add egg, beating well. Gradually beat in flour mixture. Stir in cereal and chocolate chips. Drop by rounded tablespoonfuls onto ungreased parchment paper-lined baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in a tightly-covered container for up to one week. Makes about 48, 2 ½ inch cookies.

Believing it to be an energy booster, the ancient Mayans and Aztecs grew the desert plant Salvia hispanica (known as “chia”) for its edible seeds, which could be ground into a meal to produce things like breads, biscuits and cakes. When soaked in water, chia seeds swell, creating a gel to make porridge, puddings and, when fruit juices are added, a cooling beverage. A concentrated “superfood,” chia seeds contain healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants and calcium. And, yes, sprouted on terracotta figurines, chia seeds are the stuff from which commercially sold “ch-ch-ch-chia pets” are made.

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